Salsa Negra (Mexican Garlic and Chile Salsa)

Chef Carlos Salgado makes this smoky, spicy, rich salsa negra with black garlic and two types of dried chile. He also uses it to spike rice and beans, but you may want to put it on absolutely everything.

¾ cup + 2 Tbsp. grapeseed oil
¾ oz chiles de árbol, stemmed
¾ oz guajillo chiles, stemmed, seeded and cut into pieces (~ 3)
10 black cloves garlic, peeled and minced
10 cloves garlic, minced
1 Tbsp. white wine vinegar
1 Tbsp. piloncillo (raw Mexican sugar) or light brown sugar, packed
¾ tsp. cumin seeds
sea salt

In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned in spots, about 7 minutes. Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 tsp. of salt. Cover and let cool.

Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.

Serve with grilled chicken legs or steak.

Make-Ahead: The salsa negra can be refrigerated for up to 5 days.